I'm the Culinary God-Chapter 745 - 332: This Fish Can Be Saved, Bring Me a Bowl of Rice So I Can Rescue It! How to Cook Surimi! [Seeking Monthly Ticket]

Chapter 745: Chapter 332: This Fish Can Be Saved, Bring Me a Bowl of Rice So I Can Rescue It! How to Cook Surimi! [Seeking Monthly Ticket]

At the kitchen doorway, Shen Jiayue was seriously flipping through the photos of the house on the cell phone Zeng Xiaoqi had handed her. The house was fully furnished and had never been inhabited. It was originally intended as a marital home, but since their child went abroad for studies and wouldn’t be returning, the parents had decided to sell the property and live abroad with their child.

Overall, the house was impressive and spacious enough, spanning two and a half levels, with the uppermost part being a heat-insulated loft and an oversized terrace. There were no tall buildings nearby, offering a broad, unobstructed view. In all aspects, it was extremely ideal.

"How about it, boss lady? It’s good, isn’t it?" Zeng Xiaoqi asked.

"Pretty good," Shen Jiayue replied. "I’ll call and ask now. If it’s okay, we’ll go have a look tomorrow."

After she finished speaking, Shen Baobao took the phone and started contacting the homeowner.

Meanwhile, Dou Wenjing sent a message to the legal advisor of the Shen Group on WeChat:

"Brother Feng, what should we pay attention to when buying a second-hand house? Our boss and boss lady are planning to buy a house, and we’d like to hear the opinion of a legal professional."

This Brother Feng was the lawyer who had helped handle the Ziqiang Shengjian glass-smashing incident. He was in his thirties and in a rising phase of his career.

He was at home, making Dough for dumplings at this time.

Upon seeing the message, he quickly washed his hands and replied, "First, look at the property’s qualifications—that is, whether the so-called ’five certificates’ are complete. When looking at the property deed, remember the name, code, and building number. Then, go to the property transaction hall to check its authenticity. After that, check with the bank if the property is under a mortgage loan. Finally, check with the court if there’s a risk of the property entering foreclosure proceedings."

Brother Feng knew exactly who Dou Wenjing’s "boss and boss lady" were, so he replied with great care.

Dou Wenjing was somewhat dazed looking at the long message.

Is buying a second-hand house always this complicated? she wondered.

Brother Feng replied, "It has always been this complicated. However, give me a heads-up when you’re viewing the house, and I’ll come along to help check things out. If Mr. Shen’s daughter and son-in-law get cheated while buying a house, then we legal advisors might as well resign."

"Thanks, Brother Feng. We’re currently scheduling with the homeowner. We’ll notify you once it’s arranged, and we’ll treat you to a meal then."

"Haha, that would be great! I’ve been craving food from Lin Ji recently."

Just as Dou Wenjing finished chatting, Shen Baobao also finished scheduling a time with the homeowner to view the house: ten o’clock tomorrow morning, meeting outside the residential community where the house was located.

In the kitchen, Lin Xu was still ladling broth from the pot over the fish. This cooking method was quite similar to that of braised fish, but the sauce for braised fish is thick and rich in soy flavor. For Dry Burning fish, however, the pot eventually contains only oil, as the broth is cooked down completely, allowing its flavor to fully infuse into the Fish. Although the methods are similar, they are distinct. Hence, the resulting taste and texture were also significantly different.

Soon, the broth in the pot reduced further, and the Red Oil gradually separated out. It was then time to add Crystal Sugar. Crystal Sugar shouldn’t be added too early, as it could cause the broth to stick to the pot. When added later, by the time the Crystal Sugar fully dissolves, the dish is almost ready to be removed from the heat. The Crystal Sugar counteracts the spiciness and the sourness of the Pickled Peppers while also enhancing the umami of the Fish.

The flesh of Carp is somewhat tough and has a strong fishy taste; to give this dish a rich texture and savory flavor, the Dry Burning method was developed. This method utilizes minced pork to enhance the aroma, diced bamboo shoots to boost the freshness, and the sour-spiciness of Pickled Peppers to remove the earthy taste from the Fish. The final sauce reduction allows the rich aroma of the Pork Bone Broth to replace the Fish’s natural moisture, significantly improving the texture of the Fish.

This Dry Burning method could cook not just Carp, but also Grass Carp, Bian fish, and Butterfish, which are leaner types of fish. However, if used to cook richer fish like catfish or Qingjiang fish, the flavor wouldn’t be as perfect because they are too fatty and rich, making the dish feel a bit like overdoing it.

Finally, almost no broth remained in the pot, and the Crystal Sugar had fully dissolved. Lin Xu placed a fish platter on the worktable. He then carefully scooped the now thoroughly tender Carp from the pot and gently placed it on the platter. After arranging it, he used a skimmer to scoop out the accompanying ingredients from the pot, spreading them evenly over the fish. He then returned the wok to the stove, turned the heat to high, and constantly stirred the remaining sauce with a spoon to quicken its evaporation. When only Red Oil was left in the wok, he turned off the heat and scooped the thick, fragrant oil to drizzle over the fish.

The glistening Red Oil, emitting a strong spicy aroma, coated the fish, instantly making the whole thing look shiny and succulent. After drizzling enough over the fish, Lin Xu poured some more of the oil onto the base of the platter around the fish. This not only enhanced its presentation but also provided a spicy, flavorful oil to dip the fish in while eating. It could even be used to mix with rice. In essence, this oil, infused with the aroma of the stock, was rich and intensely flavorful; it was delicious no matter how it was eaten.

With the Dry Burning fish ready, it was almost time for dinner.

As they began to eat, exclamations filled the air.

"Wow, this Dry Burning fish looks absolutely delicious!"

"What are those golden granules inside? Diced pork fat?"

"Just this Red Oil alone, I could eat a huge bowl of rice with it!"

"And there are Bean Sprouts and diced bamboo shoots too! All perfect with rice."

"..."

As soon as the dish was brought out from the kitchen, everyone who had been busy looking at house listings on their phones put them down. They stared intently at the Dry Burning fish, surprised by its appetizing appearance. They had initially thought it would be similar to Braised carp, but this shiny, oily presentation was far more tempting than the typical braised fish.

"Quick, quick, get me a bowl of rice! I think this fish can still be saved!" Shen Baobao exclaimed playfully, nudging Lin Xu before she began to report on her earlier findings regarding the house: